LA TABLE DU 8
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Hotel in Paris preparing fish, meat and vegetable dishes.
The decoration of this hotel, Martin Margiela, has attracted a large part of the media, home and design. But what interests us is the plate, and the least we can say is that we are not disappointed. A semainier with his cortège: The chef's stuffed on Monday, Rumsteak's rumsteak, Meaux mustard juice on Tuesday, pick of macaroni au and lomo Wednesday, pig breast and octopus roasted on Thursday, finally the skate in the old tomato dressing on Friday. The map, concise, is more gastronomic with a tataki beef tataki from Sarawak, a charolais tartar carved in Thai style, a rib rib fillet, shot and carrots haulms to sage, a Black Angus tender, crushed from potatoes and straw apples, and roasted figs to honey and their ice to spéculoos. An enchantment for the kitchen, the frame, the reception…
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